Can you brown dairy-free margarine for recipes that call for brown butter? How do you do it? [more inside]
posted by faunafrailty on Jan 2, 2008 - 9 answers

I like the taste of butter. I grew up with margarine as the "healthier" substitute, then switched to various spreads, then back. What provides the healthiest butter or butter analog? [more inside]
posted by Robert Angelo on Jan 7, 2007 - 32 answers

Whenever real butter is used for a topping on my popcorn it seems to work well, coats the popcorn, does not make it soggy. When I use margarine it seems to "melt" the popcorn, making it soggy. [more inside]
posted by sled on Feb 18, 2005 - 9 answers